Cinnamon roll pancakes (gluten free)
ft, fluffy gluten-free cinnamon roll pancakes swirled with cinnamon sugar and finished with a simple glaze. Made with almond flour, coconut flour, and tapioca flour for a stackable, cozy breakfast that tastes like a cinnamon roll without the wait
Ingredients
Pancake Batter
- 1 1/4 cups almond flour
- 1/4 cup coconut flour
- 2/3 cup tapioca flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 eggs, beaten
- 1 cup full-fat coconut milk or almond milk mixed with 2 teaspoons lemon juice
- 1/3 cup refined liquid coconut oil
- 1/4 cup raw cane sugar or maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
Cinnamon swirl
- 1/4 cup coconut sugar or brown sugar
- 1 1/2 teaspoons cinnamon
- 1 tsp Water
glaze
- 1/2 cup powdered sugar
- 1 –2 tablespoons dairy-free milk
- Splash of vanilla extract
Instructions
Make the Batter
- In a large bowl, whisk together the almond flour, coconut flour, tapioca flour, baking powder, and salt.
- In a separate bowl, whisk the eggs, coconut milk mixture, coconut oil, sugar or maple syrup, vanilla extract, and almond extract. Pour the wet ingredients into the dry and mix until smooth. Let the batter rest for 5 minutes to thicken.
- Prepare the Cinnamon Swirl
- In a small bowl, mix together the coconut sugar, cinnamon, and melted coconut oil until a thick paste forms. Transfer to a small zip-top bag or piping bag and snip the corner.
Cook the Pancakes
- Heat a nonstick skillet over medium-low heat and lightly grease.
- Scoop about 1/4 cup batter onto the pan. Pipe a spiral of cinnamon swirl over the pancake. Cook for 2–3 minutes, until bubbles form and the edges are set. Carefully flip and cook another 1–2 minutes until golden.
- Repeat with remaining batter.
Make the Glaze
- Whisk together powdered sugar, dairy-free milk, and vanilla until smooth and pourable.
Serve
- Stack the pancakes, drizzle generously with glaze, and serve warm.
Tried this recipe?Let us know how it was!